Method:
Mix flour, lard or shortening and margarine. Knead with ice water to make a stiff dough. The dough should be soft enough not to break when it is rolled, but stiff enough not to stick to the board. Divide dough into two equal parts. Wrap each part in saran wrap or foil. Place in refrigerator for 1/2 hour. Wash currants and drain off all water. Sprinkle sugar on currants, let stand. On a floured board or kitchen counter, roll dough very thin. Spread currants evenly on dough. Roll dough and currants together, making one long roll. Place on an ungreased cookie sheet and bake at 400 F for 3/4 hour until lightly brown. When roll is cool, cut into pieces.